Method: Add Sam Adams Summer Ale, rosemary syrup, lemon juice and ice in a blender. Blend ingredients. Pour in a tall beer glass and top with an Aperol float. Garnish with a rosemary sprig.
*Rosemary Syrup: In a saucepan, put 250 ml sugar and 250 ml of water. Add a handful of rosemary and cook on high for 7 minutes, while stirring the sugar to dissolve. After 7 minutes, let it cool for another 7 minutes and then strain.

Method: In a shaker, muddle the Strawberry and Jalapeño slices. Add the rest of the ingredients. Shake with ice and strain into a highball glass with ice. Top with 3 oz of Sam Adams Summer Ale. Garnish with a Lime wedge.